REC--Apple Oat Upside Down Cake--for Mudbug

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PA Baker

Master Chef
Sep 1, 2004
USA, Pennsylvania
I don't know if the height of the cake was any more impressive that our experiences with the other Cooking Light upside-down cakes, but the oatmeal adds a texture that makes it a little more acceptable. This was very moist.

Apple-Oat Upside-down Cake

3/4 c quick-cooking oats
3/4 c warm apple juice (I had cider on hand and used that)
2 Tbsp vegetable oil
1/4 c egg substitute or 2 large egg whites
1 Tbsp butter, melted
Cooking spray
1 c packed brown sugar, divided
1 large granny smith apple, peeled and thinly sliced (about 1 1/2 c)
1 1/4 c flour
1 tsp baking soda
1/2 tsp salt
1/4 tsp ground nutmeg

Preheat oven to 350.

Combine first 3 ingredients in a small bowl, let stand 10 minutes. Stir in egg (whites or substitute) and vanilla.

Pour butter into the bottom of a 9" round cake pan coated with cooking spray. Sprinkle with 1/4 c of the brown sugar. Arrange the apple slices spoke-like on top of the sugar, working from center to the edge of the pan.

Lightly spoon flour into dry measuring cups and level with a knife. Combine 3/4 c brown sugar, flour, baking soda, cinnamon, salt, and nutmeg in a large bowl; stir with a whisk. Add oat mixtgure, stir just until moist. Pour batter into prepared pan.

Bake at 350 for 40 minutes or until a wooden pick comes out clean. Cool in pan 10 minutes. Place a plate upside down on top of the cakeand invert onto plate. Cut into wedges.
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